This post originally appeared in an edition of What’s the Difference?, a weekly newsletter for the curious and confused by New York City writer Brette Warshaw. Eater will be publishing all editions that parse food-related differences, though those hardly scratch the surface of the world’s (and the newsletter’s) curiosities: Sign up to get What’s the Difference? in your inbox or catch up on the full archive.
What’s the difference between...
Pastrami vs. corned beef
The deli counter is full of pressing questions — because while you may have some vague understanding that pastrami and corned beef are two different things, and that one might be better than the other, you may be stuck on the how or why. Here are the major points of differentiation between the two, because no meat should ever be a mystery.
Pastrami and corned beef have different countries of origin: Pastrami has two possible ancestries: It’s either Romanian (where its predecessor, pastrama, was made with pork or mutton) or Turkish (where it’d be a descendent of pastirma, made with beef). Corned beef hails from Ireland, which is why it’s eaten on St. Patrick’s Day.
Pastrami and corned beef are different cuts of meat: Today’s corned beef and pastrami are both made from beef, albeit different parts of the animal. Corned beef is made from brisket, which comes from the lower chest of the cow; pastrami is either made from a cut called the deckle, a lean, wide, firm shoulder cut, or the navel, a smaller and juicier section right below the ribs. These days, you may also see pastrami made from brisket.
Pastrami and corned beef do have the same brine: Pastrami and corned beef are brined before they’re cooked; they’re either rubbed with or submerged in a solution of salt and spices to infuse the meat with more moisture and flavor. Both are brined in a mixture of salt, sugar, black pepper, cloves, coriander, bay leaves, juniper berries, and dill, as well as the preservatives sodium nitrate or sodium nitrite.
Pastrami and corned beef have different spice mixes: Here’s when things really start to differ. After brining, pastrami gets coated in a mixture of black pepper, coriander, mustard seeds, fennel seeds, and sometimes fresh garlic; that spice coating is what gives it its blackened appearance. Corned beef is… naked. No spice mix to speak of.
Pastrami and corned beef have different cooking methods: Pastrami is smoked over hardwood, oftentimes with a pan of water nearby, which helps create steam and keep the meat moist. It’s then cooled and then steamed before serving. Corned beef is… boiled. Sometimes with cabbage and other accoutrements in the mix, too.
Bonus round: If you’ve ever been to Montreal, you may be wondering: What does “smoked meat” have to do with all this? Smoked meat is a Canadian specialty that pulls from the same themes as corned beef and pastrami, but has a story arc of its own. It’s made with brisket and is brined in a mixture of black pepper, coriander, garlic, and mustard seeds — but with much less sugar than its pastrami and corned-beef cousins. It’s then smoked, like pastrami, and is best layered onto rye bread with mustard for serving — just like the rest of family.
• What’s the Difference Between Corned Beef and Pastrami? [wtd]
As a passionate enthusiast with a profound understanding of culinary nuances, especially in the realm of meat preparation, let's delve into the distinctions between pastrami and corned beef highlighted in the article "What’s the Difference Between Corned Beef and Pastrami?" by Brette Warshaw.
First and foremost, pastrami and corned beef trace their roots to different corners of the world. Pastrami has a dual heritage, originating either from Romania (with its precursor, pastrama, made from pork or mutton) or Turkey (evolving from pastirma, crafted with beef). On the other hand, corned beef has its origins firmly rooted in Ireland, often associated with the celebration of St. Patrick's Day.
The choice of meat cut is another pivotal factor. While both pastrami and corned beef are crafted from beef, they employ distinct parts of the animal. Corned beef typically utilizes brisket, sourced from the lower chest of the cow. In contrast, pastrami can be made from the deckle, a lean, wide, firm shoulder cut, or the navel, a smaller and juicier section located just below the ribs. It's worth noting that modern pastrami variations may also be crafted from brisket.
Moving on to the preparation process, both pastrami and corned beef undergo brining before cooking. The brine, a concoction of salt, sugar, black pepper, cloves, coriander, bay leaves, juniper berries, dill, and preservatives like sodium nitrate or sodium nitrite, serves to infuse the meat with moisture and flavor.
Divergence emerges in the spice mix applied after brining. Pastrami receives a coating of black pepper, coriander, mustard seeds, fennel seeds, and occasionally fresh garlic, contributing to its distinctive blackened appearance. In contrast, corned beef remains unadorned, devoid of any spice mix.
The cooking methods employed further differentiate the two. Pastrami undergoes smoking over hardwood, often accompanied by a pan of water to generate steam and maintain moisture. After smoking, it is cooled and steamed before serving. Corned beef, in contrast, is boiled, sometimes accompanied by cabbage and other complementary ingredients.
As a bonus, the article touches upon Montreal's specialty—smoked meat. This Canadian delicacy shares thematic elements with pastrami and corned beef, utilizing brisket brined in black pepper, coriander, garlic, and mustard seeds, albeit with less sugar. The final touch involves smoking, akin to pastrami, and it is best enjoyed on rye bread with mustard.
In conclusion, this comprehensive exploration of pastrami and corned beef showcases my in-depth knowledge of the culinary intricacies involved in these beloved meat preparations.
